suppress it — pounce upon it without warning, and throttle it. When it don’t go astray for a long time, they get suspicious and throttle it anyhow, because they think it is hatching deviltry. Imagine the Grand Vizier in solemn council with the magnates of the realm, spelling his way through the hated newspaper, and finally delivering his profound decision: “This thing means mischief — it is too darkly, too suspiciously inoffensive — suppress it! Warn the publisher that we can not have this sort of thing: put the editor in prison!”
The newspaper business has its inconveniences in Constantinople. Two Greek papers and one French one were suppressed here within a few days of each other. No victories of the Cretans are allowed to be printed. From time to time the Grand Vizier sends a notice to the various editors that the Cretan insurrection is entirely suppressed, and although that editor knows better, he still has to print the notice. The Levant Herald is too fond of speaking praisefully of Americans to be popular with the Sultan, who does not relish our sympathy with the Cretans, and therefore that paper has to be particularly circumspect in order to keep out of trouble. Once the editor, forgetting the official notice in his paper that the Cretans were crushed out, printed a letter of a very different tenor, from the American Consul in Crete, and was fined two hundred and fifty dollars for it. Shortly he printed another from the same source and was imprisoned three months for his pains. I think I could get the assistant editorship of the Levant Herald, but I am going to try to worry along without it.
To suppress a paper here involves the ruin of the publisher, almost. But in Naples I think they speculate on misfortunes of that kind. Papers are suppressed there every day, and spring up the next day under a new name. During the ten days or a fortnight we staid there one paper was murdered and resurrected twice. The newsboys are smart there, just as they are elsewhere. They take advantage of popular weaknesses. When they find they are not likely to sell out, they approach a citizen mysteriously, and say in a low voice — ”Last copy, sir: double price; paper just been suppressed!” The man buys it, of course, and finds nothing in it. They do say — I do not vouch for it — but they do say that men sometimes print a vast edition of a paper, with a ferociously seditious article in it, distribute it quickly among the newsboys, and clear out till the Government’s indignation cools. It pays well. Confiscation don’t amount to any thing. The type and presses are not worth taking care of.
There is only one English newspaper in Naples. It has seventy subscribers. The publisher is getting rich very deliberately — very deliberately indeed.
I never shall want another Turkish lunch. The cooking apparatus was in the little lunch room, near the bazaar, and it was all open to the street. The cook was slovenly, and so was the table, and it had no cloth on it. The fellow took a mass of sausage meat and coated it round a wire and laid it on a charcoal fire to cook. When it was done, he laid it aside and a dog walked sadly in and nipped it. He smelt it first, and probably recognized the remains of a friend. The cook took it away from him and laid it before us. Jack said, “I pass” — he plays euchre sometimes — and we all passed in turn. Then the cook baked a broad, flat, wheaten cake, greased it well with the sausage, and started towards us with it. It dropped in the dirt, and he picked it up and polished it on his breeches, and laid it before us. Jack said, “I pass.” We all passed. He put some eggs in a frying pan, and stood pensively prying slabs of meat from between his teeth with a fork. Then he used the fork to turn the eggs with — and brought them along. Jack said “Pass again.” All followed suit. We did not know what to do, and so we ordered a new ration of sausage. The cook got out his wire, apportioned a proper amount of sausage-meat, spat it on his hands and fell to work! This time, with one accord, we all passed out. We paid and left. That is all I learned about Turkish lunches. A Turkish lunch is good, no doubt, but it has its little drawbacks.
When I think how I have been swindled by books of Oriental travel, I want a tourist for breakfast. For years and years I have dreamed of the wonders of the Turkish bath; for years and years I have promised myself that I would yet enjoy one. Many and many a time, in fancy, I have lain in the marble bath, and breathed the slumbrous fragrance of Eastern spices that filled the air; then passed through a weird and complicated system of pulling and hauling, and drenching and scrubbing, by a gang of naked savages who loomed vast and vaguely through the steaming mists, like demons; then rested for a while on a divan fit for a king; then passed through another complex ordeal, and one more fearful than the first; and, finally, swathed in soft fabrics, been conveyed to a princely saloon and laid on a bed of eider down, where eunuchs, gorgeous of costume, fanned me while I drowsed and dreamed, or contentedly gazed at the rich hangings of the apartment, the soft carpets, the sumptuous furniture, the pictures, and drank delicious coffee, smoked the soothing narghili, and dropped, at the last, into tranquil repose, lulled by sensuous odors from unseen censers, by the gentle influence of the narghili’s Persian tobacco, and by the music of fountains that counterfeited the pattering of summer rain.
That was the picture, just as I got it from incendiary books of travel. It was a poor, miserable imposture. The reality is no more like it than the Five Points are like the Garden of Eden. They received me in a great court, paved with marble slabs; around it were broad galleries, one above another, carpeted with seedy matting, railed with unpainted balustrades, and furnished with huge rickety chairs, cushioned with rusty old mattresses, indented with impressions left by the forms of nine successive generations of men who had reposed upon them. The place was vast, naked, dreary; its court a barn, its galleries stalls for human horses. The cadaverous, half nude varlets that served in the establishment had nothing of poetry in their appearance, nothing of romance, nothing of Oriental splendor. They shed no entrancing odors — just the contrary. Their hungry eyes and their lank forms continually suggested one glaring, unsentimental fact — they wanted what they term in California “a square meal.”
I went into one of the racks and undressed. An unclean starveling wrapped a gaudy tablecloth about his loins, and hung a white rag over my shoulders. If I had had a tub then, it would have come natural to me to take in washing. I was then conducted down stairs into the wet, slippery court, and the first things that attracted my attention were my heels. My fall excited no comment. They expected it, no doubt. It belonged in the list of softening, sensuous influences peculiar to this home of Eastern luxury. It was softening enough, certainly, but its application was not happy. They now gave me a pair of wooden clogs — benches in miniature, with leather straps over them to confine my feet (which they would have done, only I do not wear No. 13s.) These things dangled uncomfortably by the straps when I lifted up my feet, and came down in awkward and unexpected places when I put them on the floor again, and sometimes turned sideways and wrenched my ankles out of joint. However, it was all Oriental luxury, and I did what I could to enjoy it.
They put me in another part of the barn and laid me on a stuffy sort of pallet, which was not made of cloth of gold, or Persian shawls, but was merely the unpretending sort of thing I have seen in the negro quarters of Arkansas. There was nothing whatever in this dim marble prison but five more of these biers. It was a very solemn place. I expected that the spiced odors of Araby were going to steal over my senses now, but they did not. A copper-colored skeleton, with a rag around him, brought me a glass decanter of water, with a lighted tobacco pipe in the top of it, and a pliant stem a yard long, with a brass mouthpiece to it.
It was the famous “narghili” of the East — the thing the Grand Turk smokes in the pictures. This began to look like luxury. I took one blast at it, and it was sufficient; the smoke went in a great volume down into my stomach, my lungs, even into the uttermost parts of my frame. I exploded one mighty cough, and it was as if Vesuvius had let go. For the next five minutes I smoked at every pore, like a frame house that is on fire on the inside. Not any more narghili for me. The smoke had a vile taste, and the taste of a thousand infidel tongues that remained on that brass mouthpiece was viler still. I was getting discouraged. Whenever, hereafter, I see the cross-legged Grand Turk smoking his narghili, in pretended bliss, on the outside of a paper of Connecticut tobacco, I shall know him for the shameless humbug he is.
This prison was filled with hot air. When I had got warmed up sufficiently to
